Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

This  gobhi gajar shalgum ka achar /pickle is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season.I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.

The main vegetables used to make this Gajar gobhi ka achar are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.

The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don’t overcook it as it may alter the taste.
Gobhi gajar aur shalgum ka achar taste best when its fresh so try to make in small batches.I also make – Green chili pickle , Methi ki launji and Gajar ki kanji in winters

Gobhi, Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

Seasonal sweet and sour pickle of cauliflower,turnip and carrots

• CoursePickles
• CuisinePickles, Punjabi Cuisine

Prep Time

20minutes

Cook Time

10minutes

Prep Time 20minutes

Cook Time 10minutes

Ingredients

• 500grams Cauliflower /phool gobhi
• 500grams Turnip / Shalgum
• 500grams Carrot / Gajar
• 400ml White vinegar /sirka
• 1/2tsp Asafoetida / Hing powder
• 300grams Jaggary / Gud
• 1tsp Turmeric Powder / Haldi Powder
• 4tbsp Red Chilli powder / Laal mirch powder
• 150grams Ginger / Adrak
• 4tbsp Salt / Namak
• 2tbsp Fenugreek Seeds / Methidana
• 2tbsp Fennel Seeds / Saunf
• 2tbsp Mustard Seeds / Rai
• 600ml Mustard Oil / Sarso ka tel
• 4tbsp Whole garam masala*

Instructions

1. Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
2. Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.
3. Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,
4. Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
5. Keep in sunlight for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
6. Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
7. Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.
8. Add the vegetables in this pan and mix well till vegetables get well coated with masala.
9. Heat vinegar in a seperate pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
10. Let it cool a bit and then add it into the vegetables.mix well.
11. Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
12. Now your pickle is ready to eat.

Recipe Notes

NOTE-

1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s cinnamon OR use readymade garam masala.

2-This pickle taste best when it is fresh i.e with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy.when pickle matures,they become soft and  may become too sour in taste.

3-You may increase or decrease the preportion of vegetable according to your personal choice.

4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.

5-Batons-chop like french fries

6-Pickle should always be covered with a layer of oil to avoid spoiling.

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Posted in: Indian Cook